Pub that banned roasts named SRA’s Food Made Good Business of the Year

The Wheatsheaf in Chilton Foliat, Wiltshire, has been named the Sustainable Restaurant Association’s (SRA) Business of the Year at its annual Food Made Good Awards.

The award was one of 24 handed out at the awards ceremony at London’s Troxy. The Wheatsheaf was awarded the top accolade having achieved the highest score in the Food Made Good sustainability rating. It also received the association’s Serve More Veg and Better Meat award.

The Wheatsheaf was praised for employing creative culinary techniques to cut the meat on its menu by a third. It has also taken Sunday roasts off the menu, makes its own crisps, switched to 100% renewable energy, pays staff the Living Wage, hosts school outings to teach children about sustainable food, and gives team members regular time off to volunteer.

It offers a menu of dishes that are designed for their minimal impact, including the likes of asparagus soufflé, asparagus cream, Westcombe Cheddar in spring, and pizza with roasted squash, homemade ricotta, truffle honey and cobnuts in autumn.

Meanwhile, SRA president Raymond Blanc named Greta Thunberg his Sustainability Hero for “waking one generation, shaking at least one more and inspiring millions to engage and act on climate change".

Other winners included Yo!, which was awarded the Source Fish Responsibly Award, having achieved its target to move from 60% to 100% sustainably sourced seafood 15 months ahead of schedule. It also received the Treat Staff Fairly award, while Deri Reed of the Warren in Carmarthen was named Chef of the Year.

Blanc said: “Tonight’s winners of the Food Made Good Awards demonstrate that we can take risks, influence our guests to make better choices and use creative skills to ensure that every meal we serve has a positive impact.”

The full list of winners are:

• Celebrate Local and Seasonal: EN_Food, Hertfordshire
• Serve More Veg and Better Meat: The Wheatsheaf, Chilton Foliat, Wiltshire
• Source Fish Responsibly: Yo!
• Support Global Farmers: Nando’s UK & Ireland
• Chef of the Year: Deri Reed, the Warren, Carmarthen
• One Planet Plate: The Roebuck, London
• Treat Staff Fairly: Yo!
• Support the Community: Costa Coffee
• Open Right: The Buxton, London
• Feed People Well: CH&Co
• Product of the Year: Belu
• Supplier of the Year: Olio
• Value Natural Resources: The Restaurant Group
• Reduce Reuse Recycle: BuJo, Dublin
• Waste No Food: Vacherin, London
• Food Made Good Champion: Lauren Haffenden, Lakeside Restaurant and Coffee Shop, Surrey
• Good To Go: Chris’s Fish ‘n’ Chips, Leicestershire
• People’s Favourite Restaurant: Yeo Valley Canteen, Bristol
• Food Made Good Business of the Year: The Wheatsheaf, Chilton Foliat
• Raymond Blanc’s Sustainability Hero: Greta Thunberg